Burmese Rolls (Burma)

READY IN: 1hr
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown the onions in the oil. Now add the ginger-garlic paste and the ground lamb.
  • Add the curry powder, pepper and salt to taste. Continue to cook over a medium flame until the meat is cooked through (about 10 minutes).
  • Add the cilantro, chili peppers and vinegar. Stir until the peppers begin to soften up a little. Remove from heat and let cool.
  • Lay out one egg roll wrapper so that it is oriented as a diamond shape. Put a line of about 1 tsp of filling on the wrapper and top that with a few bean sprouts.
  • Roll the bottom point of the diamond over the filling, then fold over the two middle points of the diamond.
  • Roll up completely, keeping the seam side down. Continue until you've run out of filling.
  • Deep fry in three inches of oil, or pan fry. To pan fry, just add about a half inch of oil to your frying pan and keep turning until golden brown on all sides.
  • Serve hot with sour dipping sauce.
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